I'm not a fan of winter. it's cold, it's dark when i leave the house and when i leave the office ( hello vit D deficiency!) and your'e dressed like a rice dumpling, wrapped in layers and layers of fabric. ( which might not be a bad thing in hiding my layers of flab, wobble and jiggle)
What i do like about winter is the comforting winter warmers: my electric blanket, mugs of chai lattes and of course, roasted veges.
I use to be a big meat eater as my family eat a fair bit of meat, but as i grew up, i sorta didn't enjoy meat as much as i use to ( not that i'll say no to pork belly or an awesome roast!) it's just i have many other things that i like, one of them being roasted veges!
2 large eggplants or 10 baby eggplants
olive oil spray
3 tbsp miso paste
2 tbsp mirin
1 tbsp sugar
sea salt, to taste
sesame and finely chopped spring onions to garish
1. wash and wipe eggplants dry and pull off the stems
2. slice lengthways and spray with oil spray
3. place in a pre-heated oven and bake for 45 minutes at 200 degrees ( depending on your oven and whether you like your eggplant flesh to be creamy soft or al dente)
4. while the eggplants are cooking, make up your miso glaze. combine mirin and miso in a saucepan and mix well. cook for 2 minutes to allow some alcohol evaporation. Then add in the sugar and cook till dissolved.
5. with 10 minutes left on the clock, pull out eggplants and apply sauce generously to every piece, doesn't have to be neat, it can be dribbling down the sides! continue to bake until desired flesh consistency. .
6. before serving, sprinkle generously with sesame and spring onions.
7. serve with rice or noodles! make sure you use the carbs to soak up all that awesome sauce!
Enjoy and stay warm and happy!
Till next time,